Use of ultrasound treatment and non¬-Saccharomyces yeasts for accelerating ageing on lees in red wines

Article Details

Wine & Viticulture Journal Issue 4, 2016

Title: Use of ultrasound treatment and non¬-Saccharomyces yeasts for accelerating ageing on lees in red wines

Author: Priyanka Kulkarni, Iris Loira, Antonio Morata, Wendu Tesfaye, M. Carmen Gonzalez and Jose Antonio Suarez-Lepe

Keywords: Accelerate, Accelerating, Age, Ageing, Autolysis, Bacteria, Biomass, Colour, Fermentation, Lees, Lyophilisation, Lyophilised, Maturation, Non, Polysaccharide, Red, Saccharomyces, Sensory, spoilage, Treatment, Turbidity, ultrasound, Washing, Wine, Winemaking, Wines, Yeast, Yeasts

Page Number(s): 36-38

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